Let's Move Blog

“I'm a first generation-born American and proud to be born and raised in the great state of Oklahoma. I wanted to create a recipe that represents my Pakistani heritage and my lovely state's homegrown products. My inspirations to cook healthy are my precious 14-year-old twin brothers who have cerebral palsy and also a severe seizure disorder. We found out that certain foods or even too many carbs or sugar can trigger seizures. I thought, wow, if we can help reduce their seizures just by what they eat, then I will definitely help prepare recipes for them. I had no idea that food played that big a part in our health. Ever since we decided to start eating healthy we noticed a huge decrease in their seizures and a bonus is I can focus much better at school.”
- Maya Jacob, Age 10, the 2016 Healthy Lunchtime Challenge winner from Oklahoma

“Wyatt loves pizza, but his grandmother is gluten free and can't join us for build-your-own-pizza night,” says Wyatt’s mom, Tiffany. “He found a recipe for a cauliflower crust, but decided it needed to taste more like a seasoned flatbread crust. The flavor of the pizza was amazing since he added his own blend of spices into the crust. Serving it with a salad and fruit smoothie is our favorite way to have lunch.”
- Wyatt Rosengarten, Age 9, is the 2016 Healthy Lunchtime Challenge winner from Ohio.

“This recipe is for hungry kids who like salad and want to make it a meal. In this recipe, I’ve added protein (salmon) and a heartier base (kale) to turn one of my favorite dishes into a satisfying meal. Every year my grandma serves Caesar salad as a starter on Christmas Eve. I request Caesar salads for my special meals and as I’ve grown, I make the salad myself. I was inspired to create All Kale Caesar so that my favorite salad wasn’t just a side dish—it’s a satisfying meal. I hope you enjoy this salad as much as I do!”
- Hannah Conte, Age 12, the 2016 Healthy Lunchtime Challenge winner from Oregon

“My little sister Caitlin was born with a serious heart problem and got a pacemaker at one day old. My mom, dad, and the doctors were worried, especially because she was a very picky eater, even as a baby! So, my dad and I work hard to create healthy, animal-shaped meals that Caitlin will eat—she loves animals! When my mom told me about this contest, my first thought was making a healthy meal that Caitlin would love, which meant a breakfast-at-lunch theme in the shape of Bo and Sunny Obama. A lot of my ingredients are from Pennsylvania, including the eggs, mushrooms, and fruit. It’s shaped like Portuguese Water Dogs because what kid doesn’t like breakfast for lunch in the shape of adorable dogs?“
- Ava Terosky, Age 9, the 2016 Healthy Lunchtime Challenge winner from Pennsylvania

“Being raised by my mother, a health teacher, and my father, a disabled veteran, it is not new to me to have a healthy lifestyle. On a Saturday after a basketball game, the most convenient thing to have is a healthy lunch and I would think of making a pizza in a pan. My recipe includes ingredients we picked from our backyard like oregano and spinach. With my parents I learned to make a healthy pizza with a twist, one in which anyone can add the ingredients of their choice. I like the mix of flavors and the idea of me cooking it. I would like to motivate others to learn or keep up healthy food habits.”
- Victor Junniel Rivera, Age 10, the 2016 Healthy Lunchtime Challenge winner from Puerto Rico

“I think war causes too much suffering in the world. One problem I see is that people often focus on their differences, rather than things they have in common. In the Middle East there have been wars going on for a long time because people often fail to get past their differences. I wanted to create a dish that takes parts of different cultures in the Middle East and shows how they can come together to make a delicious and healthy lunch. The lentil soup brings in many Middle Eastern flavors and is joined by a crunchy Israeli salad stuffed into a pita. My dish highlights things that different regions in the Middle East have in common, and shows that, in the end, everyone is more alike than different.”
- Pablo Aizenman, Age10, the 2016 Healthy Lunchtime Challenge winner from Rhode Island

“Every fall, shrimp season opens in South Carolina. My grandpa and I always go out and watch the shrimpers head into the ocean on their huge shrimp boats. We always buy shrimp fresh from the ocean and go home to think of creative new ways to cook them. This recipe is a combination of spicy flavors my grandpa likes, complimented by the sweet flavors I like.”
- Kiana White, Age 12, the 2016 Healthy Lunchtime Challenge winner from South Carolina

“Every summer, I go fishing on the Missouri River with my dad and two grandpas. We spend the week catching and eating lots of fresh walleye, the state fish of South Dakota. When you catch a lot of fish, you have to eat a lot of fish, so we come up with new ways to cook walleye. Since tacos are another favorite food, I thought it’d be fun to make fish tacos. Fish is really healthy; my mom says it’s got lots of protein and is low in fat. Lots of people batter and fry fish, but baking it is great. What’s even better is that I can make it since my mom doesn’t want me to get splattered by hot oil. Cooking is fun! I like to eat these tacos with fruit and milk.”
- Josh Weissenberger, Age 11, the 2016 Healthy Lunchtime Challenge winner from South Dakota

“Leya was inspired to make this dish by her uncle,” says Leya’s mom, Deena. “As a family of Middle Eastern descent, Leya and her uncle love to create traditional dishes with a twist. Falafel and mango salsa are a favorite in the Middle East, so this was an attempt to make a healthier version. Falafels are usually deep fried, whereas in this recipe they are baked and are just as delicious. The salsa includes tomatoes, which is Tennessee’s state fruit. Tennessee is now home to a large Middle Eastern immigrant population, so there are many falafel places opening their doors in the state.”
- Leya Alani, Age 9, is the 2016 Healthy Lunchtime Challenge winner from Tennessee.

“I was first inspired to make this recipe by my mom. She always tells us to add vegetables to everything we make and to experiment. I love Tex-Mex food and also lasagna so we thought this was a good way to combine both. My mom also tells us to be flexible so we use canned or frozen vegetables if we're out of fresh. You can substitute any veggies and fruits you like. The possibilities are endless. My mom says not having or liking one ingredient is not an excuse to not try a recipe or to buy fast food!”
- Priya Patel, Age 10, the 2016 Healthy Lunchtime Challenge winner from Texas